firstly, dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppers and 3 dried red chillis. fry till they turn aromatic
allow to cool and coarsely powder them in a mixer. keep aside
GINGER & GARLIC
firstly, in a kadai, roast 3 clove garlic and 1 inch ginger with 2 tsp of oil. fry for a minute
ONION - 1 SLICED
next add chopped 1 sliced onions and fry till they turn golden brown
TOMATO - 2 CHOPPED
in addition, add 2 chopped tomatoes, 5 cashew and saute well
SOFT & MUSHY
saute until the tomatoes turn soft and mushy.
cool completely and blend to smooth paste without adding any water. keep aside.
KASURI METHI - 1 TSP
firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.
ONION & CAPSICUM
further add ½ onion petals and ½ cubed capsicum
fry till they shrink slightly. do not cook completely; they should be crunchy.
keep onions and capsicum aside. add ¼ tsp turmeric and ½ tsp chilli powder
SAUTE - LOW FLAME
saute on low flame till the spices turn aromatic
TOMATO ONION PASTE
further add blended tomato-onion paste and mix well
SALT - 1 TSP
in addition, add prepared kadai masala and 1 tsp salt. adjust the masala to your taste.
COOK - 5 MINUTES
mix well and cook for 5 minutes or more
cook till the masala paste starts to release oil.
WATER - HALF CUP
now add ½ to 1 cup water adjusting consistency as required
PANEER - 12 CUBES
add 12 cubes homemade paneer, 2 tbsp cream and mix gently. do not break the paneer
COVER & SIMMER
cover and simmer for 5 minutes or till paneer absorbs flavour
CORIANDER - 2 TBSP
furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well
READY TO EAT
finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati